32 Ways to Make the Most of Artichoke Season
Artichokes with Scallion Vinaigrette
Artichoke & Fontina Pizzas
Roasted Artichokes and Prosciutto
Spaghetti with Artichokes and Pancetta
Herb-and-Lemon-Poached Baby Artichokes
Artichokes with Smoked Mayonnaise
It's much easier to serve steamed artichokes whole; their nutty flavor is especially delicious with the smoky, herb-flecked mayonnaise.
Braised Chicken Thighs with Marinated Artichokes
Roman Fried Artichokes
Double-frying is the secret to making these supercrispy and addictive fried artichokes from TV chef Andrew Zimmern.
Farro with Artichokes and Herb Salad
Tangy Roasted Chicken Thighs with Artichoke Panzanella
Artichoke Dip with Crispy Shallots
Iberian Ham and Artichoke Rice
Marinated Baby Artichokes with Dill and Fresh Ginger
Braised Artichoke Hearts Stuffed with Olives and Herbs
Braised Baby Artichokes with Tomato Coulis
Chicken Tagine with Artichoke Hearts and Peas
Baby Artichokes Stuffed with Crab Salad
Big Artichoke Heart and Parmesan Soup
David Myers's simple soup, with its intensely earthy artichoke flavor, makes the most of Big Heart artichokes. It's also a great way to use leftover Parmesan rind: Myers tosses it into the soup while it simmers, then discards it before pureeing.
Hot Sauce Spinach-Artichoke Hummus
Giant Jerusalem Artichoke Latkes
Fried Baby Artichokes
This recipe is actually based on a preparation that originated in Rome's Jewish ghetto. Frying brings out the artichokes' sweetness.
Ham and Artichoke Panini
Artichoke and Ricotta Dumplings with Preserved-Lemon Sauce
Fried Artichokes with Citrus & Parsley
Fry the artichokes until the edges are crispy, then toss them with lemon and orange zest and smoky-hot crushed Aleppo pepper.
Spinach and Artichoke Macaroni and Cheese
Taking its lead from the classic appetizer dip, this recipe relies on mayonnaise and Parmesan for its cheesy, creamy base.
Shaved Baby Artichoke and Marinated Mushroom Salad
Crispy Artichoke Meatballs
Lobster with Artichokes and Curry
Creamy Kale and Artichoke Flatbread
The artichokes for this bruschetta are sautéed, not steamed, and stay pleasantly crunchy when cooked.